Spanakopita - Restaurant Recipes

1 can spinach, drained 

1 package creamed spinach

½ cup minced onion

1 pound feta cheese

½ cup Ricotta cheese

½ cup tzatziki sauce 

1 package phyllo sheets

1 teaspoon ground black pepper

¼ cup milk 

1 egg

Tzatziki sauce 

8 ounces plain yogurt 

½ cucumber, peeled, seeded and minced 

1 Tablespoon Greek dressing

Preheat the oven to 375 degrees F. Mix together all ingredients and refrigerate. This can be made ahead of time. 

Saute onions, add both kinds of spinach, feta, ricotta, black pepper and half of the tzatziki sauce. Heat and stir. With the other half of the tzatziki sauce, add ¼ cup milk and 1 egg.

Butter a lasagna pan and layer phyllo sheets on bottom. Layer yogurt mix and repeat 3 times. Layer spinach mix and repeat 3 times. Layer last of the phyllo sheets on top and butter top of phyllo. Bake at 375 for 40 minutes.

Ceasar Chicken - Sandwiches

2 lb chicken

1 jar Caesar dressing

1/2 cup fresh Parmesan

fresh arugula 

buns

Cook chicken in crock pot on low 6-8 hours. When done, mix in Cesarean dressing and cheese. Serve on buns with arugula.

Tangy Bacon Sauce - BBQ Picnic

4 slices bacon

2 TBSP flour

1/3 cup vinegar

2 TBSP sugar

½ cup water

1/8 tsp. pepper

Fry bacon and drain on a paper towel.  Blend sugar and flour into bacon fat.  Add water and vinegar.  Cook until thickened, stirring frequently.  Add pepper.  Pour sauce over cooked cabbage.

Rainbow Fruit Salad in a Jar with Citrus Yogurt Dressing - Salads in a Jar

3 kiwi, peeled and diced 

3 cups fresh pineapple, diced 

2 cups orange, diced 

2 cups fresh strawberries, hulled and sliced 

1 cup fresh blueberries

Dressing

½ cup plain yogurt

¼ cup mayonnaise 

¼ cup orange juice 

¼ cup sugar 

2 teaspoons vanilla extract

Divide  fruit and layer between 4 mason jars (or 6 mason jars, depending on size).

In a small bowl, whisk all dressing ingredients together until smooth. 

Pour dressing over layered fruit, screw lids on jars and refrigerate until ready to serve. (Best served within 30 minutes of pouring dressing on top)

Caprese Pasta Salad - Intimate Recipes

6 Roma tomatoes, sliced 

½ sweet onion, quartered into slivers

1 pound mozzarella cheese, sliced into bite sized chunks 

8 fresh basil leaves, rolled and sliced 

Vinegar and oil to taste

½ bottle Italian dressing

Lettuce of your choosing

4 cups pasta, cooked 

Mix vinegar, oil and Italian dressing. Let sit in the refrigerator for at least 2 hours. Layer lettuce, mix pasta, tomatoes, onions, mozzarella and basil together. Layer the pasta mixture over lettuce. Serve with additional dressing on top or on the side to taste.

Grandma’s Homemade Ketchup - Grandma's Recipes

46 ounces tomato juice 

½ onion, shredded 

2 Tablespoons salt

½ Tablespoon cinnamon 

½ Tablespoon ground cloves 

¾ cup vinegar

2 cups sugar 

1 ½ Tablespoon 

Cook tomato and onion in a large pot until onions are translucent. Run juice through a sieve and discard onions. Add juice back to the  pot and mix in salt, cinnamon, cloves and vinegar. Boil until reduced by one third. 

Mix together sugar and cornstarch and then add to the liquid mixture. Turn down heat and whisk constantly until thickened. Cool and then refrigerate or can and seal. 

https://www.theseoldcookbooks.com/grandmas-homemade-ketchup/

Leftover Thanksgiving Casserole - Southern Comfort Food

Stuffing

Turkey slices 

Turkey gravy 

Milk, add as needed 

Mashed potatoes

Shredded cheddar cheese

Preheat oven to 350 degrees. Press stuffing in bottom of casserole dish. Layer turkey slices on top and pour gravy over stuffing and turkey. Re-hydrate mashed potatoes (if needed) with milk. Spread mashed potatoes over gravy and sprinkle cheddar cheese on top. Bake in preheated oven 25-30 minutes. 

Cucumber Coleslaw - Southern Comfort Food

4 cups shredded cabbage 

4 cups diced cucumber 

1 teaspoon sugar 

½ teaspoon salt 

½ teaspoon celery seed 

1 Tablespoon vinegar 

½ cup mayonnaise 

Toss together the cabbage and cucumber. Sprinkle the mixture with sugar, salt and celery seed. Add the vinegar and mayonnaise. Mix well and refrigerate at least two hours. Serves 6. 

Kimchi Dogs with Spicy Ketchup and Mayo - Magazine Recipes

 1 lb bag of coleslaw mix 

2 teaspoons kosher salt 

¼ cup rice vinegar 

2 Tablespoons Korean chili paste

1 ½ teaspoon fish sauce 

1 teaspoon fresh garlic

1 teaspoon ginger 

½ cup ketchup 

2 teaspoons Korean chili paste 

½ cup mayonnaise

2 teaspoons Korean chili paste

8 hot dogs, grilled 

8 hot dog buns, toasted 

For the kimchi, toss the coleslaw mix with salt in a fine mesh sieve over a bowl. Set aside for 1 hour. Rinse and drain, put in bowl. Whisk together vinegar, 2 Tablespoons chili paste, fish sauce, garlic and ginger. Toss with coleslaw mix and cover until ready to serve. 

Whisk together ketchup and 2 Tablespoons chili paste; chill until serving time. 

Whisk together mayonnaise and 2 Tablespoons chili paste; chill until serving time. 

Serve hot dogs in buns topped with kimchi, ketchup and mayo. 

Pineapple, Corn, Mango Salsa

1 cup canned crushed pineapple (with juice drained)
1/2 cup frozen yellow corn, thawed
1/2 medium mango, diced 
1/2 cup chopped tomatoes
1/4 cup minced parsley
3 Tablespoons minced red onion 
Salt, cayenne pepper and cumin, to taste

In medium bowl, mix pineapple, mango, corn, tomatoes, parsley and onion. Season with salt, cayenne, and cumin to taste. Serve over grilled fish, chicken or tofu. 

Honey Orange Butter - Breads & Spreads

1 stick room temperature butter

Approximately ¼ cup honey

Zest of ½ an orange

2 Tablespoons orange juice

Mix all ingredients and enjoy.

Apple Butter - Breads & Spreads

4 pounds mixed apples (Jonathan, Winesap, Roman Beauty, McIntosh)

2 cups apple cider

⅛ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon ground allspice

The juice of one lemon

Cut apples into quarters, removing the core and seeds. Place into large heavy-bottomed pot with enough water to cover the bottom of the pot. Cook apples over medium heat until soft. Remove from heat and cool. Put apples through a food mill to remove the peel.

Peeling the apples before cooking may make the flavor and color not as strong.

Clean pot. Put cider into the pot and simmer until it is reduced by half. Measure the apple pulp and put into pot. For each cup of pulp, add ¼ to ½ cup of sugar (to taste).

Add spices and lemon juice and mix well.

Cook over low-medium heat, stirring occasionally, until mixture jells or is very thick. You must stir and watch this so it does not “catch” or stick to the pot and burn. It takes 4-5 hours to cook down.

Put into sterilized canning jars. Seal with sterilized lids and rings. Place into boiling water bath for 10 minutes. Remove jars and let cool. Label and store in cool, dry place. Will  keep for one year.

Have also used York, Pink Lad and Granny Smith

Fast Blue Cheese Ranch Dip - Late Night Snacks

Ranch dressing

Sour cream

Blue cheese

Mix ranch and sour cream together and add crumbled blue cheese. Serve with vegetables or crackers for dipping. Enjoy!

Faux Caviar Aka Faux Pate de fois gras (Eggplant Spread) - Fresh from the Garden

1 eggplant (about 2 lb)

1 whole head clove California garlic

1/4 cup olive oil

1/2 lemon squeezed for fresh lemon juice

2 tsp cumin

1 tsp coriander

1 baseball size fresh tomato deseeded

1 tsp celery salt

Slight 1 tsp ground ginger

1/4 tsp ground dill

Salt & pepper to taste

Directions

Preheat oven to 400 F. Prick eggplant skin in several places, and put on ungreased baking pan. You can roast the whole head of garlic at same time in same pan. Bake until eggplant is soft and collapsed, 50-60 minutes.

Remove from oven. Cut open eggplant and scrape out the pulp. Discard skin. Peel out the garlic cloves. Let cool for about 30 min, drain off excess liquid and reserve.  Add all ingredients to a food processor and puree. Cover and refrigerate. Best if made a day ahead to let flavors mellow together. Serve with rye bread or sesame crackers.

Not Your Average Slaw - Served Cold

2 cups shredded red cabbage

2 cups shredded green cabbage

Try different combinations....

Combination #1
1 red apple, diced
1 stalk celery, thinly sliced
Honey

Combination #2

1 pear, diced
Peppers of your choice, cut into small pieces
Parmesan Cheese

Combination #3

1 cup pineapple
1-2 carrots, thinly sliced
Ground Ginger

Combination #4

1 handful raisins
½ bunch green onions, thinly sliced
Curry Powder

After you choose your combination, add the miracle whip dressing (listed below)

½ cup Miracle Whip dressing

Mix shredded cabbage, fruits and chopped vegetables. Combine miracle whip dressing and spoonful of seasoning of choice; mix well. Toss dressing with other ingredients and serve cold.

Strawberry & Caramel Sauce - Served Cold

1 ½ cups granulated sugar

¼ cup + 2 Tablespoons water

6 Tablespoons salted butter

¾ cup heavy cream

Maldon or coarse sea salt, for sprinkling

Gather all of your ingredients and have them ready nearby to add to the mixture as needed. In a heavy-bottomed 3 quart saucepan, heat sugar and water over moderately high heat, whisking constantly to dissolve sugar. Once a mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally. Once mixture reaches a dark amber color, immediately add butter and whisk until butter has melted. Then immediately remove from heat. Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously). Whisk until mixture is smooth. Allow caramel to cool several minutes then pour into a glass jar to cool. Sprinkle lightly with sea salt after spooning caramel over cheesecakes.

1 pound fresh strawberries, rinsed and dried

2 Tablespoons granulated sugar

2 teaspoons fresh lime or lemon juice

Combine all ingredients in a food processor and pulse until well chopped and mixture is beginning to break down and liquefy (I liked it with some small pieces, not completely pureed). Transfer to an airtight container and chill 30 minutes or until ready to serve.

Asian Salad - Cultural Cuisine

1 package of family size Asian Chopped Salad (found in the produce section of your local grocery)

Cabbage

Green Cabbage

Carrots, Celery

Green Onions

Cilantro

Wonton Noodles

Sliced Toasted Almonds.

Fresh Cut Pineapple.

Kraft Asian Toasted Sesame Dressing.

Toss all of this together except place cut fresh pineapple in a bowl and serve next to the salad.

Pea Salad - Foods that are Green

Salad

10 ounces frozen petite peas

1/2 cup chopped celery

2 hard cooked eggs, chopped

Dressing

3 Tablespoons mayonnaise

1 teaspoon lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon dry mustard

Pepper to taste

Thaw peas at room temperature.  Drain well. Blend dressing ingredients. Add peas, eggs, and celery to dressing and stir to combine. Cover and refrigerate until serving.

Optional add-ins

Cheddar cheese

Green onions, red onion

Pimento

Pickle relish

Bacon

Greek style yogurt or sour cream for part or all of mayonnaise

Fresh dill or mint

Crock Pot Applesauce - Traditional Family Favorites

10 large cooking apples, peeled, cored and cut into chunks

½ cup water

1 teaspoon cinnamon (to taste)

½ to 1 cup sugar

Put all ingredients into crock pot. Pot should be about ¾ full. Cover and cook on low 8 to 10 hours (or on high for 3-4 hours).

Cranberry Sauce - Traditional Family Favorites

1 large orange

1 sweet apple (cored, with skin)

¾ cup walnuts, toasted

¾ cup sugar

2 cups fresh cranberries

1 small box sugar free black cherry jello

Zest orange and save to put in salad. Chop separately in food processor nuts and fruit. Make jello using 1 ½ cups boiling water. Dissolve thoroughly; add sugar and stir to dissolve. Mix all ingredients, including zest and chill to set.